These Gluten Free Brownies are moist and chocolatey with a perfect crispy top. Made with almond flour and oats flour these brownies are every chocolate lovers dream and will surely become your go to brownie recipe.
After quite a bit of research and trials, I am very excited to finally share these gluten free brownies.
This is a great recipe for any one with wheat allergy or for some one who is trying to avoid regular flour.
About this recipe
Flour -These brownies are made with a combination of almond flour and gluten free oats.
Chocolate – A good brownie has the best chocolate flavor, so to attain that I have used a combination of both melted chocolate and coco powder.
Sugar – Used coconut sugar, but regular sugar works too.
Oil – any neutral oil will work
These gluten free brownies have a texture which is some where between cakey and fudgy.
How to make Gluten Free Brownies with Almond Flour (Step by Step Instructions)
1 – Chop the chocolate and melt it in a microwave safe bowl. I microwaved for one minute and mixed it well. Let the chocolate cool a bit.
2 & 3 – To a large glass bowl add the coconut sugar and eggs. Whisk it for 2 to 3 minutes till light and fluffy. This helps in getting a crispy layer on the top.
4- Add oil and mix it.
5 & 6 – Add the melted chocolate and vanilla extract and mix it well.
7 & 8 – Add the dry ingredients and gently fold in. Do not over mix.
9 – Grease a 8 by 8 baking pan with oil. To easily remove the brownies I lined the pan with a parchment paper and sprayed oil and dusted with some coco powder.
10 – Transfer the batter to the pan and bake at 350 F or 175 C for 25 minutes.
11 & 12 – Let the brownies cool for atleast 45 minutes to an hour before cutting.
Store in a air tight container, stays fresh at room temperature for 3 – 4 days or in the refrigerator for up to ten days.
- Make sure the eggs are at room temperature.
- Use 70 % dark chocolate for rich chocolatey flavor. If it is less than 70 %, the brownies will be too sweet.
- Whisk the eggs and sugar till light and pale color to get a nice crust.
- Do not over mix the batter after the dry ingredients are added.
No, almond meal is grainy. We need to use almond flour in this recipe
Yes, grind the oats to a fine powder and sieve it to get smooth oats flour.
I was not very happy with the egg substitutes in this particular recipe. But you can definitely try with flax egg. Since its a gluten free recipe, the taste and texture will be different.
Almond flour already has natural oils, so butter would make it very heavy.
Regular granulated sugar or light brown sugar can be used.
You can use chocolate block or chocolate chips. Make sure they are 70 % dark chocolate.
More Chocolate Recipes –
If you tried these cookies, do share your feedback in the comment section below.
Gluten Free Brownies
- ¾ cup almond flour store bought
- ¼ cup gluten free oats flour ( to make oats flour – grind the oats and sieve it ) see notes
- ¾ cup coconut sugar ( or regular sugar)
- ¼ cup coco powder
- ½ cup 70 % chopped dark chocolate or chocolate chips (If using chocolate block, we need 3 oz)
- 2 eggs, at room temperature
- ½ cup oil ( I used vegetable oil)
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp chocolate chips
Melting the Chocolate –
- Chop the chocolate and melt it in a microwave safe bowl. I microwaved for one minute and mixed it well. Let it cool.
- To a large glass bowl add the coconut sugar and eggs. Whisk it for 2 to 3 minutes till light and fluffy. This helps in getting a crispy layer on the top.
- Add the oil and mix it.
- Add the melted chocolate and vanilla extract and mix it well.
Dry Ingredients –
- Add the almond flour, oats flour, baking soda, coco powder and salt. Gently fold in, do not over mix.
Baking the Brownies –
- Grease a 8 by 8 baking pan with oil. To easily remove the brownies I lined the pan with a parchment paper and sprayed oil and dusted with some coco powder.
- Transfer the batter to the pan and top with chocolate chips.Bake at 350 F or 175 C for 25 minutes until the tooth pick inserted comes out clean. Do not over bake, if not the brownies will be dry in the middle.
- Let the brownies cool for atleast 45 minutes to an hour before cutting.
- Though oats are gluten free, not all oats are processed in gluten free facility. If you are gluten intolerant, please make sure you get the oats which have gluten free oats written on the pack.
- Quick or old fashioned gluten free oats can be used.
- To make oats flour – grind the gluten free oats and sieve it to get a fine oats flour.
- Almond Flour– I used store bought almond flour, Kirkland brand from Costco.
- Coconut sugar can be replaced with light brown sugar or regular granulated sugar.
- Do not skip the vanilla extract.
- If you are gluten tolerant, you can substitute oats flour with all purpose flour.